Wasabi deviled eggs with salmon roe

4 servings
20 min
15 min
Very Easy


Number of serving: 4
8 large eggs

1/2 Cup Mayonnaise

1/4 Cup Creme fraiche or use mayonnaise

1 1/2 teaspoons wasabi paste

2 teaspoons unseasoned rice-wine vinegar

2 large scallions

Coarse salt

Salmon roe for garnish


  • Prepare an ice-water bath. Place eggs in a medium saucepan.
  • Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover, and remove from heat. Let stand 13 minutes. Drain, and transfer eggs to ice-water bath until cold.
  • Peel eggs, and halve lengthwise. Transfer yolks to a medium bowl, and mash with a fork until smooth.
  • Stir in mayonnaise, creme fraiche, wasabi, vinegar, and scallions. Season with salt. Pipe or spoon filling into whites.

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